20th Parallel North

20 th Parallel

North

For 4 people

FOR THE COFFEE CREAM 100% Arabica coffee beans ....... g 30 cream ................... g 197 sugar ................... g 40 egg yolks ................. g 47 corn starch ................ g 10 rice starch ................ g 6 salt .................... g 1

Infuse the coffee beans into the cream and let them rest overnight. Mix sugar, egg yolks, starches and salt. Strain the cream and bring it to a boil, then pour it hot into the bowl containing the yolk mixture and mix. Return everything to the saucepan and cook up to 84°C. Put the cream into a bowl and cover it with food film. Let it cool completely.

FOR THE RUM GELÉE water ................... g 50 glucose syrup (paste) .......... g 30 cream ................... g 45 rum Matusalem ............. g 100 gelatin .................. g 2

To prepare the rum sauce, pour 100 g of into a saucepan and cook until it reaches 30 g. Then mix the water, glucose syrup and gelatin in another saucepan, bring them to a boil and add the sauce. Pour everything into 4 straws capped at one end. Let it solidify.

FOR THE CHOCOLATE CIGAR Tanzania chocolate ....... to taste

Wrap a cigar with food film. Melt some Tanzanian chocolate in a tall, narrow container without exceeding 32.5°C. Dip the cigar in the chocolate and let it air dry. Repeat and then unmold.

FOR THE ASHES eggs .................... g 119 sugar ................... g 62 espresso coffee .............. g 26 salt .................... g 1 00 150W flour .............. g 83 potato starch ............... g 9 salt................. to taste

Whip the eggs, sugar and coffee. Sift the flour and starch, then add the salt. Combine the powders with the egg mixture in several stages, mixing from bottom to top. Put everything in a mold and cook for 20 minutes at 190°C; let it cool, unmold and let it dry in the air. After that, crumble coarsely.

WINE Caluso Erbaluce Passito .... to taste

PLATING

Fill the chocolate cigar halfway with the coffee cream, then add the rum gélée. Dip the tip of the cigar into the dried ashes and place it on an ashtray. Serve with a glass of Caluso Erbaluce Passito wine.

NOTES

This dessert is inspired by my passion for the Latin dances. Their historical origins go back in time to one of the greatest human tragedies in history, namely the slave trade of the 16th and following centuries. At that time, with the European surge in demand of products such as coffee, cocoa and sugar cane from the Caribbean colonies and the south of the USA, the deportation of African slaves to those luxuriant lands increased, in order to force them to work in the plantations and grab all the profits. It was precisely in the coffee and cocoa plantations that men and women, to brighten up their hard days a little, began to move to the rhythm of the claves (a percussion instrument composed of two sticks), thus giving rise to the first Caribbean dances. This dessert includes a sweet version of the typical Cohiba Cuban cigar. It has a Tanzania dark chocolate “crust”, to represent the African lands through its intense flavor of cocoa and spices and a fruity final note. Inside, the creaminess and sweetness of the cream flavored with 100% Arabica coffee beans recall the Caribbean plantations, while in the “heart“ of the cigar there is gelée made with the 15-year-old Matusalem Cuban rum, which is produced by the historic distillery founded in Santiago de Cuba in 1872. In sharp contrast and deliberately separate, I wanted to represent Europe in a glass through one of its best “fruits”, i.e. wine. I chose the Erbaluce Caluso Passito from my homeland, the Canavese area in Piedmont, with a fruity and flowery taste. Finally, the name of my composition refers to 20th parallel north, the imaginary line that unites Africa to the Caribbean, to connect these lands once again.

Samantha Rigotti IFSE student photo Saverio Pisano ifse.it

For geometrical-shaped cakes

The Kyoto800 mould by Silikomart conceived with Laurent Moreno is made of high temperature resistant material (up to 180°C and 356°F). It ensures easy unmoulding thanks to its non-stick characteristics, it is dishwater safe and impact resistant. Kyoto800 comes with a cylinder insert for the shaping of a cake with an internal cavity, that can be filled with jelly, cremino, caramel… The result will be flawless and will attract everyone.

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Precious tools

ROBOcream RT51 and R51 are precious tools for chefs and pastry chefs. Any recipe can be developed with great attention to details, minimum bulk and ease of use, ensuring high quality even in case of small quantities. These machines can freeze up to 2 liters of gelato and pasteurize and cook up to 5 liters, in addition to being employed for the making of other products such as semifreddoes, cakes, granitas, custard creams, choux pastry, jellies, jams, yoghurts, pannacotta, mousses, marshmallows, nappage, rice for pastry, béchamel, polenta, soups… The ROBOcream range is a modern and advantageous innovation conceived for artisans, which helps them to work in a relaxed way and to enjoy each step of the development of their recipes, with the certainty of obtaining excellent final products.

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The extra jams for baking

SINE range is the natural response by Menz & Gasser to the increasing demand for quality and to the trend of healthy eating. The word means “without” in Latin and it refers to some features of these extra jam line, such as the “clean” label and a limited sugar content, which is balanced by a high fruit percentage (60%), and they all contribute to an authentic and delicious consumer experience. SINE is a versatile range of products which can be used in many different ways. For example, they are great as fillings before and after baking, as well as flavourings for doughs, and can even be frozen. Their low sugar content compared to traditional jams ensures a soft structure even after freezing, making them suitable as filling for cakes and single portion products and for gelato making. The range include 5+1 flavours: classic apricot, strawberry, cherry, berry, blackberry, and the unique peach and passion fruit. “We have always paid close attention to the requests of consumers – they say in Menz&Gasser – and this is why we constantly take into account new market trends in order to offer innovative solutions to today’s needs and a high reliability to professionals”. menz-gasser.it

Time for creativity

The latest development concerning Carpigiani in 2022 is a wider space dedicated to pastry technology. The world renowned Italian company based in Bologna presented the new Pastochef RTL-I, the latest models included in the Pastochef RTL range. The machine is equipped with an inverter that can vary the processing speed to improve the texture and structure of pastry mixes. It is available in three versions – Pastochef 18 RTL-I, Pastochef 32 RTL-I and Pastochef 55 RTL-I – each one with a different production capacity. The machines offer 18 pastry programs, 9 for chocolate, 8 special programs for desserts, 7 for savory mixes and 4 for gelato making. The entire Pastochef RTL range, with and without inverter, is designed to automate the processes that require time and manual effort. Heating and cooling are carried out thanks to a “dry bain-marie”, thus avoiding potential incrustations on the cylinder’s surface and guaranteeing heat exchange, optimal performance and a reduced energy consumption. A display guides the operator, showing the production steps, temperatures, and suggestions about the addition of ingredients during the various process stages. carpigiani.com